One of the things I am really looking forward to this holiday season is being more social and seeing friends. It has been many many years since I’ve had a relaxing holiday season because of the bake shop. And I am so ready! While Kimmy has always thrown get togethers and parties, and I have usually attended, I am either late, leaving early, exhausted, or sometimes I’ve skipped it all together. So, I’m looking forward to everything the holiday season is bringing this year.
Part of the fun of the holidays is cooking and sharing food and recipes with friends and family. And even if you have people over for a drink but don’t do a full dinner, it’s still nice to have something to snack on. And these Cumin Garlic Lemon Potato Wedges are just perfect for that! You can serve these Cumin Garlic Lemon Potato Wedges as an appetizer, as a snack, or even as part of a meal.
I use If & When Cumin Garlic Meyer Lemon Paste to give these potatoes extra flavor, with minimal ingredients. This potato wedges recipe has 5 ingredients, that’s it! I love using If & When Cumin Garlic Meyer Lemon Paste to add a punch of flavor with minimal ingredients. This small but mighty jar of lemon paste is just bursting with flavor! I have one in my fridge at all times.
Tips for Making the Best Cumin Garlic Lemon Potato Wedges
• I make wedges with this recipe as you can serve them like French fries. You can alternatively cut into cubes as well, and they would be just as good!
• Make sure to flip potatoes so they can brown on each side.
• Always salt and pepper your potatoes or fries after they come out of the oven. Why do you salt potatoes after cooking? Salt will draw out moisture, so if you salt potatoes before it can leave them with a lackluster texture, and they won’t crisp up as nicely. So, that’s why it is important to leave salt until the very end!
• I serve these with ketchup, you can also serve as a side dish to chicken, steak, or even add a dipping sauce like a garlic dip or hummus.
Cumin Garlic Lemon Potato Wedges
Makes 3 to 4 servings
3 organic large Russet potatoes
2 tablespoons organic extra virgin olive oil
2 tablespoons If & When Cumin Garlic Meyer Lemon Paste
Salt and pepper to taste
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Cut the potatoes in quarters longwise, then cut each quarter in half longwise to create wedges.
Place in a bowl, and coat with olive oil and If and When Cumin Garlic Meyer Lemon Paste. Place on the prepared baking sheet.
Bake for 30 to 35 minutes until golden brown on each side, flipping halfway through.
High Altitude — Bake at 400°F for 25 to 30 minutes until golden brown on each side, flipping halfway through.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!